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All Journal Jurnal Ilmu Ternak Veteriner Journal of the Indonesian Tropical Animal Agriculture

P.S. Hardjosworo

Fakultas Peternakan IPB

Author-ID : 275557

Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Veterinary

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Use of beluntas, vitamin C and E as an antioxidant for reducing off-odor of Alabio and Cihateup duck meat ., Rukmiasih; Hardjosworo, P.S.; Ketaren, P.P.; Matitaputty, P.R.
Indonesian Journal of Animal and Veterinary Sciences Vol 16, No 1 (2011)
Publisher : Indonesian Animal Sciences Society

Besides chewy, red in color, duck meat also have a distorted smell (fishy/off-odor). For consumers who are not familiar, the smell is not preferred. Duck meat contains high unsaturated fatty acids. Unsaturated fatty acid is an ingredient which is prone to oxidation. Two strains: Alabio and Cihateup ducks were used in this study, each consist of 3 replications. Four treatments were: 1. Commercial diet without antioxidant (control = K0); 2. Beluntas leaf meal (0.5%) + commercial diet (KB) 3. Beluntas leaf meal (0.5%) + commercial diet + Vitamin C 250 mg / kg (KBC), 4. Beluntas leaf meal (0.5%) + commercial diet + vitamin E 400 IU/kg (KBE). This experiment was designed in Completely Randomized Design. The result showed that response of Alabio and Cihateup duck to feed treatment in saturated fatty acid content and unsaturated fatty acids in meat and skin of the same, namely the feed treatment of KBE high and low of KBC. Beluntas leaf meal as much as 0.5% + vitamin E in the feed could be reduced the intensity of off-odor and maintain good performance of duck. Key Words: Alabio Duck, Cihateup Duck, Beluntas Leaf Mael, Vitamint C, Vitamint E

Performance, carcass precentages and heterosis values, Alabio and Cihateup line and crossbreeding on eight week old Matitaputty, P.R.; Noor, R.R.; Hardjosworo, P.S.; Wijaya, C.H.
Indonesian Journal of Animal and Veterinary Sciences Vol 16, No 2 (2011)
Publisher : Indonesian Animal Sciences Society

One effort for improving the productivity of Indonesian local ducks in particular as a meat types is by crossing among the local ducks. Crossbreeding is a fast breeding program for improving some commercial traits. Crossing between two lines or different breed are often used in production systems to utilized the advantage of heterosis (hybrid vigor). Crossbreeding is expected to produce new synthetic strains of duck that perform better than their parents. This study aims to utilize the heterosis and determine best cross, and to study the performance changes due to crossbreeding. The statistical design used in this study was a randomized complete design (RCD) consisting of 4 treatments with 6 replications, each replication consisting of five ducks. The treatments used were the crossing of the pure Cihateup â x Cihateup â (CC), line Alabio â x Alabio â (AA), Alabio â x Cihateup â (AC) cross as well as Cihateup â x Alabio â (CA) cross. This study using male ducklings first hybrid (F1). The results show that the CA is better than AC in the final live weight (7.05%), weight gain (7.32%), carcass weight (9.24%) and carcass yield (2.55%). Fleshy carcass cuts such as breast meat of AA (6.13%) is better when compared to the others, but the highest percentage of meat percentage of the thigh is the AC (10.13%). Duck crossesing CA possess superior properties more and economic value compared with the duck AC. Key Words: Alabio Duck, Cihateup Duck, Crossing, Heterosis, Performance

Co-Authors C.H. Wijaya L.H. Prasetyo P.P. Ketaren P.R. Matitaputty R.R. Noor Rukmiasih . S. Suryana T. Susanti

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